The grapes for this wine come from deep shale soil vineyards that ripen later and produced grapes with dark pip ripeness combined with sweet plum and succulent ripe fruit.
The grapes are harvested at optimum ripeness to ensure good fruit, a dark red colour and good structure. The grapes are destemmed and crushed at the cellar. Cold maceration is applied for two days before fermentation to extract as much colour and flavour as possible.
After fermentation is started, the wine on the skins is left to ferment. During fermentation the skins and the must is continually mixed for optimum flavour and colour extraction as well as even fermentation.
After fermentation, the wine is allowed extend skin contact before it is pressed to obtain the dry wine. This allows for added extraction, complexity and structure. It was matured for 20 months in French Oak Barrels First and second Fill.
Juicy aromas combine with expressive flavours of fruit and chocolate to create a unique red wine blend that embodies the various regions of the Western Cape Winelands.
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